Beans, Peas, and Potatoes


3 cups fresh or frozen green beans, cut into 2-inch lengths
2 cups fresh or frozen peas
5 or 6 small new potatoes, scrubbed and quartered
evaporated milk
2 tablespoons butter
salt and pepper to taste


Place green beans in a covered pot with a scant 2 inches of water, and cook over medium heat until beans are tender-crisp, about 10 minutes. Add peas; cook slowly for 5 minutes. Add potatoes and cook about 8 minutes more, or until potatoes are just done. By this time almost all water should be cooked away; add extra only if necessary to prevent burning. When vegetables are cooked, add regular or evaporated milk just to cover, butter, and salt and pepper to taste. Heat thoroughly but don’t boil.

Cooking & Recipes


Elinor Gustafson, Thousand Oaks, California

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